Chicago Deep-Dish Pizza

Homemade pizza takes time, but it saves you a lot of money and calories. Try this healthier version of a deep-dish style pizza, which packs in veggies and calls for chicken sausage instead of beef or pork to cut back on calories without sacrificing taste.

Level:
Moderate

Yield:
8 servings (serving size: 1 piece)

Serves:
8

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Ingredients

2 tsp. sugar

1 package dry yeast

1 c. warm water (100 to 110 degrees)

1 tbsp. extra-virgin olive oil

2.75 c. all-purpose flour

0.25 c. yellow cornmeal

0.50 tsp. salt

Cooking spray

2 c. shredded part-skim mozzarella cheese

2 precooked mild Italian chicken sausages

1 can whole tomatoes

1.50 tsp. chopped fresh oregano

1.50 tsp. chopped fresh basil

2 c. thinly sliced mushrooms

0.75 c. chopped green bell pepper

0.75 c. chopped red bell pepper

Directions

Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 by 15–inch rectangle on a lightly floured surface. Place dough in a 13 by 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.

Preheat oven to 400 degrees.

Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.